Rapeseed or sunflower oil 2 tbsp Onion 1 large, sliced Ginger 2 tsp, freshly grated Garlic 3 cloves, grated Medium curry powder, or paste 1 tbsp Cinnamon stick 1 (optional) Tomato passata 300ml Coconut milk 100ml Sugar ½ tsp White fish fillets 500g (such as pollack, coley or sustainably caught haddock, skinned) Large lime ½, juice of Sea salt and freshly ground black pepper Coriander leaves (optional) Black onion (kalonji) seeds a few (optional)

Heat the oil in a large saucepan over a medium-low heat. Add the onion to the pan and cook, stirring regularly, for 8–10 minutes until soft. Now add the ginger, garlic, curry powder or paste and cinnamon stick, if using, and fry for a minute or two. Add the passata and coconut milk, the sugar, a pinch of salt and some pepper. Stir well and simmer, stirring from time to time, for about 10 minutes until rich and well blended. Meanwhile, check the fish for pin bones, prising out any found with tweezers, then cut into large pieces, about 4cm square. Add these to the sauce, bring back to a very gentle simmer and cook for 4–6 minutes until the fish is just cooked through, stirring very carefully a couple of times (trying not to break up the fish). Remember it will continue to cook after it’s been taken off the heat. Stir in the lime juice, taste and add more salt or pepper if needed. Serve straight away with rice. Finish with a scattering of fresh coriander and black onion seeds. Light & Easy by Hugh Fearnley-Whittingstall is published by Bloomsbury, £25

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Fish and tomato curry

Hugh Fearnley-Whittingstall shares his recipe for fish and tomato curry

This fish and tomato curry recipe from Hugh Fearnley-Whittingstall is a flavoursome, spicy dish

Serves 3-4

You will need

Rapeseed or sunflower oil 2 tbsp
Onion 1 large, sliced
Ginger 2 tsp, freshly grated
Garlic 3 cloves, grated
Medium curry powder, or paste 1 tbsp
Cinnamon stick 1 (optional)
Tomato passata 300ml
Coconut milk 100ml
Sugar ½ tsp
White fish fillets 500g (such as pollack, coley or sustainably caught haddock, skinned)
Large lime ½, juice of
Sea salt and freshly ground black pepper
Coriander leaves (optional)
Black onion (kalonji) seeds a few (optional)

Method

Heat the oil in a large saucepan over a medium-low heat. Add the onion to the pan and cook, stirring regularly, for 8–10 minutes until soft.
Now add the ginger, garlic, curry powder or paste and cinnamon stick, if using, and fry for a minute or two. Add the passata and coconut milk, the sugar, a pinch of salt and some pepper. Stir well and simmer, stirring from time to time, for about 10 minutes until rich and well blended.
Meanwhile, check the fish for pin bones, prising out any found with tweezers, then cut into large pieces, about 4cm square. Add these to the sauce, bring back to a very gentle simmer and cook for 4–6 minutes until the fish is just cooked through, stirring very carefully a couple of times (trying not to break up the fish). Remember it will continue to cook after it’s been taken off the heat.
Stir in the lime juice, taste and add more salt or pepper if needed. Serve straight away with rice. Finish with a scattering of fresh coriander and black onion seeds.

Light & Easy by Hugh Fearnley-Whittingstall is published by Bloomsbury, £25

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You will need

Rapeseed or sunflower oil 2 tbsp
Onion 1 large, sliced
Ginger 2 tsp, freshly grated
Garlic 3 cloves, grated
Medium curry powder, or paste 1 tbsp
Cinnamon stick 1 (optional)
Tomato passata 300ml
Coconut milk 100ml
Sugar ½ tsp
White fish fillets 500g (such as pollack, coley or sustainably caught haddock, skinned)
Large lime ½, juice of
Sea salt and freshly ground black pepper
Coriander leaves (optional)
Black onion (kalonji) seeds a few (optional)

Method

Heat the oil in a large saucepan over a medium-low heat. Add the onion to the pan and cook, stirring regularly, for 8–10 minutes until soft.
Now add the ginger, garlic, curry powder or paste and cinnamon stick, if using, and fry for a minute or two. Add the passata and coconut milk, the sugar, a pinch of salt and some pepper. Stir well and simmer, stirring from time to time, for about 10 minutes until rich and well blended.
Meanwhile, check the fish for pin bones, prising out any found with tweezers, then cut into large pieces, about 4cm square. Add these to the sauce, bring back to a very gentle simmer and cook for 4–6 minutes until the fish is just cooked through, stirring very carefully a couple of times (trying not to break up the fish). Remember it will continue to cook after it’s been taken off the heat.
Stir in the lime juice, taste and add more salt or pepper if needed. Serve straight away with rice. Finish with a scattering of fresh coriander and black onion seeds.